Raw materials:

Plum meat, salt, chicken powder, custard powder, tender meat powder, sugar, egg yolk, raw flour. Production method:

1. Rinse the bought plum meat with clean water, and wipe the water off the meat with a paper towel in the kitchen. Then put it into the freezer of the refrigerator and freeze it 15 minutes or so. The purpose of this is to make the meat easier to cut. Of course, if you are confident that the knife is good, you can cut it directly.

2. Take the plum meat out of the refrigerator and put it on the chopping board. Cut the meat into four pieces with an oblique knife in irregular strips. Then cut each piece of meat into irregular pieces. The meat slices should be thicker. See the figure for specific dimensions.

3. After the sliced meat is cut, rinse it again with clear water to clean the blood of the meat itself. Pour into the hedge and control the water.

4. Mix the following marinades. The ratio of gravy to meat is: 1 kg meat plus 1 money salt, 1 money chicken powder, half money tender meat powder, half money sugar, one money custard powder and two money raw flour. (Of course, this is a professional comparison. When pickling at home, there is not much meat, so just grab a little of everything by hand. )

5. Put the meat with good water control into a large basin, put the marinade together into a small bowl, stir it with a little water and pour it into the meat in the basin. Stir clockwise.

6. With the stirring, you will find that the meat is still "eating" water, so we will add water to the meat, and the water should be added in small amounts several times to make the meat fully marinated.

7. Meat can be marinated until it feels smooth. After standing for 20 minutes, add egg yolk and stir well, and the goo goo meat will be cooked.

skill

1/ Finally, add egg yolk according to the ratio of one for every two Jin of meat. If it is not enough, put an egg yolk in it. Just add less water to the meat before.

2/ custard powder must be added when curing, which is available in large farmers' markets.

Rotten plum meat

Ingredients: 400g of plum meat, 3 strips of Japanese tofu, 3 salted egg yolks, and egg white 1.

Seasoning: 50 grams of yellow rice wine, 200 grams of red fermented bean curd, 23 grams of sugar 10, salt, monosodium glutamate 15, 30 grams of shredded ginger, 50 grams of wet starch 10, clear soup, 5 grams of star anise, 20 grams of onion, and ginger slices 10.

Production method:

1. Wash plum meat, put onion, ginger slices, star anise and salt 15g into a boiling water pot, cook for 15 minutes until it is seven times ripe, and take it out. Cut the cooked plum meat into pieces 0.4cm thick and 10cm square.

2. Mash the fermented bean curd, add sugar, monosodium glutamate, shredded ginger and yellow wine 15g to make a sauce, and put it in a basin for later use. Cut Japanese tofu into 2 cm long pieces and stand up. Dig a cross section with a spherical spoon. Dice the salted egg yolk and put it in the tofu trough.

3. Put the meat slices into the sauce basin and mix well.

4. Put the mixed meat slices into a steaming bowl one by one, peel them, pour the remaining sauce into the steaming bowl, steam in the steamer for 40 minutes, and then take them out. Steam the prepared egg yolk tofu in a cage for 5 minutes.

5. Take out the meat, drain the raw juice, buckle it in a plate, thicken the raw juice and pour it on the meat. Wrap Japanese tofu segments on meat. Add salt and monosodium glutamate to the soup stock, thicken it, then pour the egg white into it, and pour it into the egg yolk tofu to make snowflake glass.

Tips:

1, when making sauce, don't add water or make soup.

2, plum meat steamed for 40 minutes to achieve a good taste.

3. When the juice thickens, use a small fire to beat out the fat of the juice and thicken it, so that the juice can be transparent and shiny.